Baby marrow and tomato soup with mustard-and-celeriac remoulade

Baby marrow and tomato soup with mustard-and-celeriac remoulade

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  • 6
  • Easy
  • Dairy free
  • 20 minutes
  • 35 minutes
  • Zonnebloem Pinotage 2008


  • 8 ripe tomatoes, 4 halved and 4 diced
  • Sea salt and freshly ground black pepper
  • 2 T olive oil
  • 4 shallots, peeled and sliced
  • 3 cloves garlic, chopped
  • 1 fresh chilli, chopped
  • 500 g baby marrow, cleaned and sliced
  • 3 cups vegetable or chicken stock
  • 1 loaf fresh seed bread, thickly sliced
  • For the rémoulade:
  • 1 cup home-made mayonnaise
  • ½ cup grated celeriac root
  • 2 T whole-grain mustard
  • Juice and zest of 1 lime
  • Sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 200°C.
Arrange the tomato halves on a baking tray, sprinkle with sea salt and roast for 20 minutes, drizzling with 1 T olive oil 5 minutes before the end of the roasting time.
Place a large saucepan over a medium to low heat, add the remaining olive oil, shallot, garlic and chilli and gently fry until fragrant. Add the baby marrow and cook until browned slightly.
Add the tomato chunks and chicken stock and simmer for 10 minutes. Remove from the heat and blend to a rough consistency using a hand-held blender.
Serve in deep bowls topped with the roast tomato, with thick slices of seed loaf spread with whole-grain mustardand- celeriac rémoulade on the side.

To make the rémoulade: Combine the mayonnaise, celeriac root, whole-grain mustard and lime juice. Season to taste and sprinkle with the lime zest.

TASTE’s take:
If you are unable to find fresh celeriac, the bottled variety, drained, works just as well.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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